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Article
ERICA BONAZZI, Auteur ; CLARA DELAROQUE, Auteur ; BENOIT CHASSAING, Auteur |Article de recherche extrait de "Microbiote intestinal dans les maladies inflammatoires chroniques". Inserm U1016, CNRS 8104, université de Paris.Article
La reformulation sans additifs est devenue la norme. Pourtant, il reste des exceptions. Que pourraient-elles changer pour prendre ce virage ? Process Alimentaire émet des hypothèses avec trois experts.Livre
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturisers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour[...]Livre
Upholding the blue-ribbon standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsions science that ha[...]Livre
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences t[...]Livre
ClasseurLivre
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its dis[...]Thèse-Mémoire
Livre
Nutricines - undoubtedly an unfamiliar term to many - are components of food which are considered for their beneficial effect upon health rather than their direct contribution to nutrition. Examples of important nutricines include antioxidants, [...]Livre
SOMMAIRE: 1.Emploi des additifs. 2.Les colorants. 3.Les édulcorants. 4.Les autres additifs.Livre
SOMMAIRE: 1.Le domaine concerné. 2.Activité de surface. 3.Rhéologie. 4.Les émulsions. 5.Les mousses. 6.Les protéines aux interfaces liquides. 7.Les dispersions.Livre
Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essentialk that as much information as possible is available to allow an informed decision on the selection of an additi[...]